Strawberry Tart with Chocolate Ganache and Mascarpone Cream is a favorite summer dessert; best when strawberries are at their peak!
My longtime favorite pie resembles this tart closely. The original inspiration came from a 1974 Better Homes and Gardens recipe, and over the years I’ve adapted it. Instead of a traditional pie filling, I add a layer of mascarpone mixed with a little cream on top of the crust to prevent the fresh berries from making it soggy.
I make a version of this every summer when strawberries arrive at the farmers’ market. Recently I picked up a basket of berries and decided to try a variation: a Strawberry Tart with Chocolate Ganache and Mascarpone Cream. The combination of a buttery crust, a chocolate layer and the light mascarpone cream worked beautifully, but the one constant remains the same — the fresh strawberries are the star.
I’m often reminded of an exchange years ago with a well-known blogger who claimed the original pie recipe as her own. That recipe was among the first I posted nearly 25 years ago when this site was simply a personal collection of recipes I loved. I corrected the record and credited Better Homes & Gardens for the inspiration, because they deserved it.
Although this tart is a bit more elaborate than the simpler pie, both have their place. At the heart of both desserts are the same basics: ripe summer strawberries, simply the best ingredient you can use.
Strawberry Tart with Chocolate Ganache and Mascarpone Cream
Creative Culinary
Pin Recipe
Ingredients
For the Crust
- 1 cup all purpose flour
- ⅛ tsp salt
- ⅓ cup confectioners sugar (powdered sugar)
- ½ cup unsalted butter, cold, cut into small chunks
For the Chocolate Ganache Layer
- 4 oz semisweet chocolate
For the Mascarpone Cheese Layer
- 8 oz mascarpone cheese softened to room temperature
- ½ cup whipping cream
- 2 tsp vanilla
- ¼ cup granulated sugar
For the Strawberry Layer
- 3 cups fresh strawberries
For the Glaze
- 1 cup fresh strawberries
- 1 cup water
- ¾ cup sugar
- 3 Tbsp corn starch
- 1 Tbsp balsamic vinegar
For Garnish
- ⅓ cup coarsely grated dark chocolate
Instructions
To Make the Shortbread Crust
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Preheat the oven to 425°F and set a rack in the center.
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Lightly butter a 9- or 10-inch springform pan with a removable bottom.
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In a food processor, pulse the flour, confectioners sugar, and salt to combine.
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Add the cold butter and pulse until the mixture forms clumps and starts to come together.
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Transfer the pastry to the prepared pan and press it evenly into the bottom using fingertips or the back of a spoon. Prick the bottom with a fork to prevent puffing. Cover and freeze for 15 minutes to chill.
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Place the pan on a larger baking sheet and bake until golden, about 13–15 minutes. Cool on a wire rack.
To Make the Chocolate Ganache Layer
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Melt the semisweet chocolate in a microwave in short bursts or over very low heat until smooth. Spread the melted chocolate over the cooled crust and chill in the refrigerator until set.
To Make the Whipped Mascarpone Layer
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Beat the mascarpone until smooth. In the same bowl, add the whipping cream and vanilla, then beat on medium and increase to high speed until the mixture thickens. Gradually add the granulated sugar and continue beating until the cream is thick and stable.
For the Glaze
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Crush 1 cup strawberries and cook with 1 cup water for 2 minutes. Strain the mixture, return the juice to the pan and add sugar, cornstarch, and balsamic vinegar. Cook, stirring, until the glaze thickens and becomes bubbly. Let cool slightly.
To Finish the Tart
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Release the springform and transfer the crust and chocolate base to a serving plate. (A small dab of smooth peanut butter on the plate helps keep the base from sliding.)
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Spread the mascarpone-whipped cream mixture evenly over the chocolate layer.
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Arrange the fresh strawberries in one or two layers on top of the cream. Spoon the glaze over the berries, ensuring each berry is coated for shine and preservation.
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Finish with coarsely grated dark chocolate curls for garnish.
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Chill the tart for at least one hour before serving to set the layers.
Nutrition